Unique solutions for instant bakery cream Driven by the ... - Plusto.com

ef.no. 119635 / version 03, issued October 01, 2009
Unique solutions for instant bakery cream
Application Information
AVEBE is proud to introduce ELIANE, the first classically bred amylopectin potato starch. This fantastic new line of products
outperforms those already common in the market place and offers new opportunities for innovation. ELIANE BC 160 is the
ingredient of choice from AVEBE in instant bakery cream.
Driven by the consumer
AVEBE’s Food Innovation Centre is constantly in search of new and innovative solutions for our customers and consumers. This
vision has resulted in ELIANE BC 160 which provides excellent baking stability and superior viscosity in instant bakery cream
applications. The clean, non flavour masking potato starch base not only allows for excellent visual appeal, but allows the taste to
shine through!
Due to the high viscosity and texture stability of ELIANE BC 160, a substantial dosage reduction of gelling agents such as alginate
can be realised. By choosing ELIANE BC 160 a whole range of superior quality bakery creams can be created.
Customer benefits Features
Significant reduction (appr. 30%) of alginate is recommended leading to cost in use benefits High viscosity and gel strength
Bakery cream retains its shape after baking better than other available starches Superior baking performance
High quality sensorial properties are retained after several freeze/thaw cycles,
especially in case of reduced alginate level
Excellent freeze/thaw stability
Intensifies the authentic flavour of the bakery cream Neutral flavour and taste
Short and cuttable, smooth and creamy Excellent texture and mouthfeel
ELIANE BC 160 demonstrates a superior baking performance. Even a 25% reduced alginate level ELIANE BC 160 scores better
(right) than traditional starch at full alginate level (left).

ef.no. 119635 / version 03, issued October 01, 2009
2
Example of a basic bakery cream formulation
Ingredient Amount (%)
ELIANE BC 160 20...24
Sugar 50...54
Skimmed milk powder 16...20
Alginate blend 1.5...2.5
Colour/vanilla flavour Q.S.
The chart on the right proves that ELIANE BC 160 has
superior oven stability. The cream with ELIANE BC
160 retains its shape and texture significantly better than
standard modified potato starch, known as the market
standard for this application during many decades. Even
when the alginate level is reduced with 25%, the flow
with ELIANE BC 160 is still lower than the control.
The bakery cream with reduced alginate dosage has
very good sensorial properties, which are extremely well
retained after several freeze/thaw cycles.
The second chart found on the right indicates the superior
thickening power of ELIANE BC 160. Due to this
superior viscosity even with a 25% reduction in alginate
the viscosity is still higher than that of the gold standard
modified potato starch.
The graphs on the right clearly demonstrate that AVEBE’s
innovative ELIANE BC 160 is truly an exciting new
ingredient for bakery cream producers. AVEBE’s Innovation
Centre has proven ELIANE BC 160 to make consistent
superior quality bakery creams that possess better baking
stability, freeze/thaw stability with an improved flavour at a
reduced manufacturing cost.
Processing:
1. Dry ingredients (400 g) are blended
2. 1 litre tap water is added to the powdered mix
3. Stir 3 minutes at high speed in Hobart mixer, using
a whisk
Baking stability (% flow at 200 °C 20 min)
Viscosity (mPa.s at 30 min)
Instant Bakery Cream Applications
0
Baking Stability (% flow at 200°C 20 min)
Viscosity of ELIANE BC 160 compared with a standard
modified potato starch
AVEBE has a distinguished history in the development and application of innovative starch technology, responding to customer
demands by offering solutions that make a real difference to food products. Building on this experience, AVEBE developed the
innovative ELIANE starch product line, based on amylopectin potato starch. ELIANE offers food manufacturers a wide range of
new application solutions with high consumer appeal.
The information in this brochure has been compiled in accordance with our best knowledge at the date of issue and is based on recent technological and scientific developments. However,
this information should not be construed into recommending the use of our product in violation of any law and/or legal food standard, any patent or as warranties (express or implied) of
non-infringement or its fitness for any particular purpose. Prospective purchasers are invited to conduct their own tests and studies and are advised to verify local legislation and food
standards to determine the fitness of AVEBE U.A.’s products for their particular purposes and specific applications. Due to the varying local legislations and applied techniques and
conditions, AVEBE U.A. accepts no responsibility for any use of the product, may it be by way of experiment or manufacture. Nor does AVEBE U.A. accept any responsibility for the used
techniques in any application whatsoever. AVEBE U.A. does not warrant against infringement of laws and/or patents of third parties by reason of any use purchasers make of the product.
The materials displayed in this brochure, including, without limitation, all editorial materials, photographs, illustrations and other graphic materials, and names, logos, trademarks and service
marks, are the property of AVEBE U.A. or any of its subsidiaries, affiliates or licensors and are protected by copyright, trademark, and other intellectual property laws. No use of any of
these may be made without the prior written authorization of AVEBE U.A., except to identify the products or services of the company.
© AVEBE
50
25
300000
150000
Standard Modified
Potato Starch
Standard Modified
Potato Starch
ELIANE BC 160 ELIANE BC 160
25% Alginate Reduction
Baking stability of ELIANE BC 160 compared with a
standard modified potato starch
0
ELIANE BC 160
ELIANE BC 160
25% Alginate Reduction
AVEBE FOOD • P.O. Box 15 • 9640 AA Veendam • The Netherlands • FoodInfo@AVEBE.COM • WWW.AVEBE.COM